Optimization of bluefin tuna fishburger map: Mixture design and triangular surface analysis

P.A. Carlino, F. Formisano, E. Torrieri, V. Fogliano, A. Martello, S. Cavella, P. Masi

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)


This work is part of a project aimed at exploiting the edible part of bluefin tuna scrap by using them to produce fish burgers. The objective of the work was the optimization of bluefin tuna fishburger MAP by means of a mixture design and a triangular surface analysis. As dependent variable tuna fish burger colour (chromatic coordinate a*) was used. A linear constraints design was chosen and vertex and centroid points were selected (D optimal design). A quadratic model was selected as the most appropriate to fits the dependent variable response surfaces. The fat oxidation was also studied. Results of this preliminary work showed that, starting from tuna processing wastes, it can be realized a minimally processed seafood, as tuna fish burger. Mixture design and triangular surface analysis can be a good tools for gas composition optimization. High oxygen concentration and high level of carbon dioxide seems to prolong the product shelf life up to 9 days at 3°C.

Original languageEnglish
Pages (from-to)58-61
Number of pages4
JournalItalian Journal of Food Science
Issue number2
Publication statusPublished - 17 May 2008
Externally publishedYes


  • Mixture design
  • Modified atmosphere packaging
  • Shelf life
  • Triangular surface analysis
  • Tuna fish burger
  • Waste re-use

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